Types of fermentation tanks mainly include the following:
Mechanical stirring fermentation tank: This type of fermentation tank is equipped with an agitator to promote the mixing of the fermentation liquid and the dissolution of oxygen. The speed and paddle type of the agitator can be adjusted as needed, which is suitable for the fermentation of enzymes, yeast, antibiotics, amino acids, vitamins and other products.
Gas lift tank: This type of fermentation tank promotes mixing through the rising flow of gas or liquid, and is suitable for the fermentation of alcohol, beer, lactic acid and other products.
Static tank: This type of fermentation tank does not rely on mechanical stirring, but relies on the natural convection of the fermentation liquid and the rise of bubbles to achieve mixing, which is suitable for certain specific fermentation processes.
Aerobic fermentation tank: Suitable for the fermentation of enzymes, yeast, antibiotics, amino acids, vitamins and other products, requiring strong ventilation and stirring to increase the mass transfer coefficient of oxygen in the fermentation liquid.
Anaerobic fermentation tank: No ventilation is required, suitable for the fermentation of alcohol, beer, lactic acid and other products.
Small fermentation tank: Usually used for experiments or small batch production, loading, sterilization, inoculation, fermentation, etc. are completed in one tank, with high production cost, high pollution rate, and low automation rate.
Single batch fermentation tank: Suitable for small batch production, although the one-time investment is small, but the production cost is high, the pollution rate is high, and the labor investment is large.
Continuous fermentation tank: It is composed of a set of equipment in series, which can be produced continuously and is suitable for large-scale production. It has low production cost, low pollution rate, can be automated, and consumes less labor, but the one-time investment is large.
Purpose of fermentation tank: Fermentation tanks are widely used in mixing and fermentation operations in dairy, food, bioengineering, beverages, fruit wine and other industries.
